Remoulade Ingredients

1/2 tsp salt 1 tbsp sharp mustard 1 1/2 tbsp lemon juice 3 tbsp olive oil 3 tbsp sour cream 2 tbsp capers, roughly chopped Black pepper 1 medium fennel bulb 1 medium celeriac 1 tbsp finely minced chives 1 tbsp finely minced parsley

Method
Make dressing first, as celeriac will brown once cut and exposed to air. Mix salt, mustard and lemon juice in a small bowl; whisk in olive oil one tablespoon at a time. Gradually add sour cream and then stir in the capers and season with black pepper. Set aside. Remove fronds from fennel and trim base, quarter bulbs and slice into slivers. Place in a medium-sized bowl and set aside. Cut top and base off the celeriac and stand it on your cutting board. Remove the skin as you would an orange*, and cut celeriac into fine strips. Add to fennel in bowl and mix in the dressing with your hands, tossing until thoroughly coated. Cover and refrigerate for several hours, the longer the better as the celeriac needs time to absorb the flavours of the dressing and soften a little. *If the skin is thin, you can peel it with a vegetable peeler.